Fuzhou cuisine has strong local characteristics, among which the Buddha jumps over the wall. This dish takes 18 kinds of precious raw materials such as sea cucumber, abalone, shark's fin, chicken (also known as eighteen arhats), supplemented by 10 kinds of condiments, puts it in a clay pot, cooks it with slow fire, puts it in a jar, adds fresh soup, seals the jar with lotus leaves, covers a small bowl and simmers it for several hours. The ingredients permeate each other, taste delicious and have high nutritional value.

This dish pays attention to the choice of ingredients. It is a traditional famous dish with delicious food. It enjoys a good reputation at home and abroad and is praised as the "chief dish" of Fujian cuisine by the culinary community.

It is said that this dish was cooked by the Shaoxing wife of an official in Fuzhou at the end of Tongzhi in the Qing Dynasty. After that, Zhou Chunfa, the founder of Juchunyuan Restaurant, devoted himself to improving and getting better and better. Every time the lid of the altar is opened, the incense immediately overflows the hall. "The altar is surrounded by incense, and the Buddha hears that he abandons Zen and jumps over the wall." "Buddha jumps over the wall" has therefore become the proper noun of this dish.

It is even more wonderful to taste this dish with trendy snacks such as silver coils and sesame cakes.